• 2 small zucchinis, grated
  • 1/2 cup packed basil leaves
  • 1/4 cup Parmesan
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 2 tablespoons pine nuts
  • Salt and pepper
  • 2 to 4 tablespoons olive oil


  1. Place the grated zucchini in a clean dish towel or cheesecloth and squeeze out moisture until zucchini is dry. This should yield about 1 cup grated zucchini.
  2. In a food processor, add all pesto ingredients except for the olive oil. Pulse until well combined.
  3. Leaving the food processor on, slowly drizzle in olive oil until desired consistency.